Pastry

Blueberry Custard Pie with Streusel

May 9, 2015 by Lynsey Leave a Comment

Can you believe it’s already May? It’s truly hard to believe we’re almost halfway through 2015. The end of school is a few weeks away and soon summer will be upon us! Time truly does fly, doesn’t it?

In just a few short weeks we’ll be celebrating Memorial day, along the 4th and summer cookouts. No summer gathering is complete without at least a few desserts and pies are a must.

And do I have a pie for you. A buttery, flaky crust filled with the most amazing and creamy custard. And said custard has fresh, sweet, juicy blueberries folded into the mix right before being poured into the crust. I mean, that sounds amazing, right?

But the goodness doesn’t stop there. There’s streusel in the mix. Lots and lots of streusel piled on top of the custard and baked to form a sugary, crispy crust over the top.

This, my friends, is an amazing pie. I love custard pies and I love fruit pies, and those worlds come together in this pie. But, this isn’t your typical custard that is finicky and needs to be cooked. This custard is a mix of sour cream, Greek yogurt and a few other simple ingredients. In a matter of a few swoops of a spoon the custard is combined and ready for those juicy blueberries.

This pie is delicious warm, especially with a scoop of vanilla bean ice cream on top. It’s the epitome of a perfect pie; warm pie with vanilla ice cream melting down the sides and making a pool of that sweet milk around the slice. But, it also good chilled, making it perfect for leftovers.

So get ready for your new favorite pie. One that you’ll not only enjoy for dessert, but for breakfast and brunch too!

Oh, and those summer gatherings that I mentioned earlier…well, yeah, if you show up to them, or any event for that matter, with this pie you will be the star of the show!

Go ahead. Bake this pie. Now!

Blueberry Custard Pie

Ingredients:

1 (9inch) Pie crust, store bought or homemade, unbaked

For the blueberry custard-
1/2 Cup sour cream
1/2 Cup Greek yogurt
3/4 Cup sugar
1 Egg
3 1/2 Tbsp flour, divided
2 Tsp vanilla
1/4 Tsp salt
2 1/2 Cups fresh or frozen blueberries

For the streusel topping-
1/2 Cup brown sugar
1/3 Cup flour
1/4 Cup butter, softened
1/2 Cup chopped almonds

Directions:

Preheat oven to 400.

Place the pie crust in a deep pie plate and place in the freezer while preparing the filling.

For the filling-
If the blueberries are frozen, place them in a bowl and toss with 1 1/2 tablespoons of flour. Set aside.

Combine sour cream, Greek yogurt, sugar, egg, 2 tablespoons flour, vanilla and salt in a large bowl. Mix with a large spoon or spatula until smooth. Gently fold the blueberries in the custard mixture. Spoon into the prepared pie crust.

Place in the preheated oven and bake for 25 minutes.

While the pie is baking, prepare the streusel. Combine brown sugar and flour in a medium bowl and whisk to combine. Add the butter and mix (hands work the best) until the mixture resembles course sand. Add the almonds and fold into the mixture.

After the pie has baked for 25 minutes, remove from oven and sprinkle the streusel over the top of the pie. Return to the oven and bake for an additional 15-20 minutes, until the filling is set and the top is golden brown.

*If the crust gets too brown before the filling is ready, cover the crust with foil and continue baking.

Once the pie is cooked through, remove from the oven and allow to sit for 10-15 minutes.

The pie can be served warm or chilled.

Recipe source: barely adapted from The Girl Who Ate Everything

SRC: Mini Minemeat Pies

February 23, 2015 by Lynsey 10 Comments

Let me apologize for such the long post. This particular recipe and challenge was very near and dear to my heart. If you don’t care about reading through all of this just skip to the bottom to get a delicious recipe for a truly British holiday favorite. These mincemeat pies have a buttery, flaky crust studded with bits of orange zest and it’s filled with a boozy mincemeat (dried apples, raisins, spices) filling.

My Grandma, my mom’s mom, was born and raised in England. It wasn’t until she married that she made the trek across the pond to live in the states. So, she was able to partake in traditional English foods and desserts, and fortunately for us she brought her love for that food with her when she ventured to the states.

Many of my afternoons, weekends and summer days were spent in the care of my Grandma. Which meant I got to experience some of the more traditional British foods. I didn’t think anything of her whipping up something like Yorkshire pudding, steak and kidney, or tea and crumpets on a regular basis. I now know just how rare some of the foods I enjoyed as a kid are here in the states.

I loved being able to eat all these foods my Grandma grew up enjoying. I also loved when she went to her English Girl’s party. There were about 8 ladies that had come to the states and they all ended up in the same town, so about once a month they would make English goodies and they’d get together, visit, have tea and eat some delicacies from their home. She would take me to these parties and I would get to hear stories as well as indulge!

My Grandma had a passion for being in the kitchen and she used those talents to pass on goodies, especially around birthdays and Christmas. For every birthday each child and grandchild got their favorite dessert that was just for them to enjoy. Most kids and grand kids wanted lemon curd, so she saw to it that they got a jar on or maybe a day or two before their birthday. My mom, well she liked rhubarb, not rhubarb pie because she doesn’t care for the crust, so she got a bowl full of homemade rhubarb pie filling.

She didn’t skimp at Christmas either. Every family; her kids and even grand kids that were out on their own, got a tin of fudge. And not one of those tiny tins that would hold like 4 pieces of fudge, we’re talking at least a 6×6 tin that had about 3-4 layers of fudge. I loved walking into her house around Christmas time; the chocolate aroma filled the air and there wasn’t a flat space in her kitchen, den or on her dining room table that wasn’t lined with fudge. And if you touched a piece, oh boy, were you in trouble! But, she would always reserve a few pieces and set them aside for me so I could “test them out” before they left her house!

She didn’t reserve or cooking and baking just for special occasions either. Whenever she got the itch she would whip up a batch of scones, gingersnaps, rolls, and other goods. If I said I wanted to make something; whether it was a pie, tarts, or just some simple cupcakes (made with that jiffy cupcake mix) some simple powdered sugar icing and topped with sprinkles and a candied cherry, she would jump up and we’d go in the kitchen.

Many of my fondest memories are in the kitchen. It started with simple cookies or cupcakes when I was younger, as I got older she taught me more techniques and recipes that were more in depth. She passed along a lot of her recipes and little tips and tricks to me, which I still use in my cooking today.

When the holiday season started rolling around some of her signature desserts were eclairs (gosh, what I wouldn’t give for just one more of her’s), tarts filled with lemon curd and just a dollop of whipped cream, and then a traditional English dessert of mincemeat pies with a little dusting of powdered sugar. I got to help her make these goodies too, and I enjoyed standing right by her side helping every step of the way.

So, this month when I came across mincemeat pies on Karen’s blog, Lavendar and Lovage, my memories of standing by my Grandma and helping her in the kitchen instantly flooded my mind. I knew exactly what I was going to make for this month’s Secret Recipe Club challenge, mini mincemeat pies just like I enjoyed with my Grandma.

Now, many of you are probably doing exactly what my husband did when I told him what I was making this month. But before your turn your noses up and go to the next site, let me tell you about it. While earlier versions did include beef or venison, the versions enjoyed (especially around Christmas in England) are comprised of fruit and more like our fruit pie fillings. It’s most commonly comprised of a mix of dried apples, raisins, candied citrus, spices and sometimes some booze. It is primarily put in little tarts or pies and baked. However, I found a variety of recipes on Lavendar and Lovage that included minemeat as well as a recipe for homemade mincemeat.

Once I talked Spencer into giving these a chance I rushed into the kitchen to start making these little pies that I enjoyed throughout my childhood. Karen’s version has a pastry that included orange zest and juice, which I thought complimented the warm spices of the mincemeat beautifully. The pastry was perfectly buttery and flaky with a hint of tang from the oranges. The filling was just as I remembered; chunks of apples and raisins accompanied by molasses and warm spices. The top crust has a light crunch thanks to the sprinkle of sugar dusted over the top before baking. I even gave them a dusting of powdered sugar, just like Grandma, right before serving.

Thanks so much Karen, for the delicious recipe, the walk down memory lane and a day in the kitchen with my Grandma. What made making these pies even more special was I used the exact tins (from England) that my Grandma used to bake them in, along with the pastry cutters she used and her rolling pin. I thoroughly enjoyed this challenge, I loved reading through your blog; reading some of your stories of England, hearing some of your terminology (“if you fancy”, “a wee bit”, and “a lashing of whipped cream”) and seeing some of your cards and pictures in your postings made me think of my Grandma and recall countless conversations wit her. I can’t wait to make many more of your recipes, to get that taste of England just one more time.

Want to read more about mincemeat and it’s history? Check out these articles from Huffington Post and Wikipedia.

Mini Mincemeat Pies

Ingredients:

For the pastry-
1 1/2 Cups + 2 tsp (225grams) self-rising flour
1 Stick (115 grams) unsalted butter, chilled and cut into small pieces
Zest of 1 orange
Juice of 1 orange

For filling-
12 Tbsp mincemeat
Splash of brandy

For topping-
1 Egg
Splash of water
Granulated sugar

Directions:

Preheat oven to 400. Spray a tart tin (or shallow cavity muffin tin) with non-stick cooking spray. Set aside.

Sift flour into a large bowl. Add butter and cut into the flour using a pastry cutter or your hands until fine crumbs are formed. Add the orange zest and stir to combine. Add the orange juice a little at a time, mixing in with a fork or knife, until the mixture comes together. Form in a ball and wrap with plastic wrap. Place in the refrigerator and chill for about 30 minutes.

Add a splash of brandy to the mincemeat, unless the mincemeat already includes booze.

Pull the pastry dough from the refrigerator. Dust a clean work surface with flour. Roll dough to the same thickness as a pie crust, cut 12 larger circles to fit in the cavity of your pan. Re-roll and cut 12 slightly smaller circles, this will be the tops to your pies.

Place the larger circles in the pan, spoon in mincemeat, top with the smaller circles (pinching the top layer and bottom layer of dough together gently to seal). Snip the top of each pastry to form an air hole.

Whisk egg and a splash of water together. Brush over the pastry and sprinkle lightly with sugar. Place in the preheated oven and bake for about 10-12 minutes, until the dough is cooked through and golden brown. Remove from oven and allow to cool in tin for about 3-5 minutes. Gently loosen the tarts and transfer to a cooling rack and allow to cool completely.

Have a little extra mincemeat? Use it to make these mincemeat scones. That’s what I’ll be doing this week. I can’t wait to try them!

Recipe source: Lavender and Lovage

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Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

June 20, 2014 by Lynsey 1 Comment

There are some foods that I could take or leave, some that I just have to be in the mood for, but then there’s pizza. Oh, glorious, cheesy pizza. I love pizza, and if I’m not addicted to it then I’m close to it. I could eat pizza multiple times a week, and honestly, sometimes I do. Tucker, like me, is obsessed with the stuff. If I give him the option to choose what we have for supper one of the first things that comes out of his mouth is pizza.

Since pizza is such a popular request for him, I try to let him choose whether we stay in or eat out. It’s a toss up, sometimes we’ll go to one of our favorite local pizza joints and other times we’ll stay home. It all depends on his mood and if he feels like playing games or just vegging. On those nights we stay home, I try to make pizza night special.

Our pizza night is typically Friday, because pizza is the perfect way to end the week. Our pizza night usually consists of me and my little guy tossing the dough, and yes, we literally toss the dough and he laughs his head off the whole time. Then he helps me make the cheese sticks and “his” pizza. After they go in the oven, we go set up our spot in the living room, pop in a movie and wait for the pizzas to come out of the oven.

Since we have pizza so often, I have plenty of opportunities to try out new dough recipes. Because, well, the dough can truly make or break the pizza experience. I’ve tried a lot of dough’s, some were amazing and others fell just a little short. When I came across this fail-proof dough from Lauren’s Latest I was beyond eager to make it. Not only has she tested out methods, water temperatures and kneading times, she’s shared her tips and tricks to ensure every person who makes this dough gets perfect results every time.

Not only was I excited to try this dough, but Lauren also shared a recipe for cheese sticks. But not just any cheese sticks, cheesy garlic bread sticks that are just like the restaurants. I think I was more excited about pizza night than Tucker!

This pizza dough turned out better than I expected. I followed Lauren’s instructions and tips to the T and it turned out perfectly. Our pizzas were terrific, and Spencer said this was by far his favorite dough that we had tried to date. Oh, and the cheese sticks. Ahhh-mazing. They were buttery, packed with garlic flavor, and uberly cheesy. Just what I want out of a good ol’ cheese stick.

We’ve made pizza several times since I initially tried this recipe, and this dough and these cheese sticks are still requested at the first mention of pizza night. So, for your next pizza night I encourage you to stay home and create you own pizzas…on this dough, of course!

Fail-Proof Pizza Dough and Cheesy Garlic Bread Sticks

Ingredients:

For the dough-
1 Cup warm water
2 1/4 Tsp active dry yeast
1 Tbsp honey, or sugar
2 Tsp salt
2 Tbsp olive oil
3 Cups bread flour, start with 2 1/2 and add the remaining as needed

For the cheesy garlic bread sticks-
1/2 Recipe fail-proof pizza dough
2 Tbsp softened salted butter
2 Cloves garlic, finely minced
1/4 Cup grated parmesan cheese
1/4 Pound grated mozzarella cheese
Salt and pepper, if desired

Directions:

For the dough-
Add yeast, honey and warm water to a large bowl, preferably of a stand mixer. Allow to sit for 5-10 minutes or until bubbles begin to form and mixture begins to foam. (This shows you the yeast is alive) Pour the salt, oil, and half of the flour to yeast mixture. Mix until the flour is incorporated. Once the flour is incorporated, begin adding the flour to the mixture 1/4 cup at a time until the dough comes to the desired consistency. You want the dough to be slightly tacky, but not so tacky it sticks to your hands when you touch it. Once you reach this stage, knead for 6 minutes. Lauren says, turn the timer on and walk away. The dough should be smooth and easy to work with. {Dough can be frozen at this point. Divide dough, place in freezer bags, remove air and place in the freezer. To use, remove from freezer and allow to sit at room temperature and double in size. This process takes about 6-8 hours.}

Lightly grease a bowl, roll the dough around the bowl to coat. Cover with plastic wrap and allow to rise for 1-2 hours, until doubled in size.

For the cheesy garlic bread sticks-

Preheat oven to 500. Place pizza stone in the oven while it’s preheating.

Combine butter and garlic in a small bowl and mix to combine.

Spread the pizza dough into a 12 inch circle and place on parchment paper.

Spread the butter mixture over the dough and top with parmesan and mozzarella cheeses. Top lightly with salt and pepper, if desired.

Carefully remove pizza stone from the oven. Transfer bread sticks to the pizza stone by sliding off the parchment paper. Place in oven and bake for 5-8 minutes, until cheese is melted and the crust begins to turn golden brown.

Recipe source: Lauren’s Latest

DB: Chocolate and Caramel Tart

July 29, 2013 by Lynsey Leave a Comment

In a “celebration” of past Daring Baker and Daring Cook challenges, Lisa challenged all of us to search through the Daring Kitchen archives and pick any one we’d like! The REAL challenge was picking which delicious recipe(s) to try!

And boy was it a big challenge. There are so many previous challenges that I’ve “bookmarked” in my little noggin that I wanted to re-visit for one reason or another, but to this day still haven’t go back and try them again. Well, this month we were given that opportunity for the challenge. Even after all the notes I made and recipes I saved this month was still particularly difficult to figure out what I wanted to make.

After much debate, I ended up settling on a recent challenge. Not because I had failed or didn’t like the outcome, but because it was fresh on my mind and I had difficulty choosing which particular recipe to make that month. So this month I decided to revisit the pie challenge and make the chocolate and caramel tart. That recipe jumped out at me when I saw it initially, but the “Crack Pie” won in the end and I ended up making that recipe for the June challenge.

The Crack Pie was delicious and indeed addicting, but this tart was just as delicious. This was a tart, rather than a pie and this one involved chocolate whereas the other one did not. The pastry was perfectly buttery and flaky and baked to perfection. The filling, oh my, the filling. A smooth, creamy layer of rich, golden caramel topped by a decadent and rich layer of dark chocolate mousse. Oh my. This combination of flavors was absolutely unbeatable. Each bite was amazing and a little bite of heaven in my mouth.

There were a few different steps, none of which were too difficult, just a matter of waiting for the elements to cool before combining. But oh, were all these steps worth it. This tart may look simple but, the simplicity of the looks are made up for by the delicious caramel and chocolate filling. Top with a dollop of fresh whipped cream and you’ve got a dessert that will please any and everyone.

Chocolate and Caramel Tart

Ingredients:

For the pastry-
1 Large egg yolk
5 Tbsp granulated sugar
1 3/4 Cups all-purpose flour
pinch salt
9 Tbsp (1 stick + 1 tablespoon) cold butter, diced
3 Tbsp+ 1 Tsp cold water

For the caramel-
7 Tbsp granulated sugar
7 Tbsp heavy cream, heated

For the Chocolate Mousse-
2 Large eggs
7 Tbsp whole milk
1/3 Cup powdered sugar
3/4 Cup + 1Tbsp (13 Tbsp) whole cream
1 Cup + 3 Tbsp dark chocolate, broken into pieces

Directions:

For the pastry-

Preheat oven to 350.

Lightly spray a 9 inch (removable bottom) tart pan with non-stick cooking spray and set aside.

Combine egg yolk and sugar in a small bowl and whisk to combine. Add one teaspoon of water and whisk until fluffy and pale in color. Set aside.

On a clean work surface, or in a large bowl, sift together the flour and salt. Add the diced, cold butter and cut into mixture until combined, the texture to resemble bread crumbs. Continue the process until the texture resembles sand.
it resembles breadcrumbs. Keep repeating the operation until it has the consistency of sand.

Gather the flour mixture into a mound and make a well in the center. Pour the egg mixture and remaining water into the prepared well. Using fingertips, incorporate the wet ingredients into the dry ingredients, mix until just incorporated but do not overwork.

Gently gather the dough and roll into a ball. If the mixture stays together then it’s moist enough, if it doesn’t stay together, add more water a little at a time until the mixture stays together.

Using the palm of your hand, gently press the mixture away from you on the clean work surface. Gather the mixture up and repeat. This process, similar to kneading, will help develop the gluten. The ball of dough shouldn’t spring back when pressed.

Lightly flour a clean work surface and roll the dough into a circle that’s about 3 mm thick. Gently place the dough in the pan and lightly press along bottoms and sides of the pan. Using a fork, gently prick all over the bottom.

Place parchment paper over the pie crust and fill with pie weights or dried beans. Place in oven and bake until set, about 9 minutes. Remove from the oven and remove pie weights and parchment paper and return to oven for an additional 6 minutes.

Remove from the oven and set aside. Leave the oven on.

For the caramel-

Place a heavy-bottom saucepan over low-medium heat and evenly sprinkle sugar across the bottom of the pan. Stir the sugar until t starts to melt and it starts to become a liquid. Once about a quarter of the sugar has melted, gently and continuously stir with a wooden spoon until it has developed an amber color. Do not leave unattended as it will go from amber to burned quickly.

Remove the pan from heat and very carefully and slowly pour the hot cream into the mixture. During this process stir continuously. Keep stirring until the bubbling has stopped and the ingredients are well incorporated. Set aside and allow to cool.

For the chocolate-

Combine eggs and milk in a medium bowl and whisk to combine. Add the powdered sugar and whisk to incorporate.

Place cream in a small saucepan and bring to a boil. Remove from heat and add the chocolate bits. Stir the mixture until the chocolate has completely melted and the mixture is smooth. Set aside and allow mixture to cool for 5 minutes.

Pour the chocolate mixture into the egg mixture and stir gently until smooth and creamy.

To assemble-

Pour the cooled caramel into the cooked tart shell.

Very carefully, and gently, pour the chocolate mousse over the caramel.

Place the tart in the oven and bake for 30 minutes, or until the filling has set but is still slightly giggly in the center.

Remove from oven and allow to cool completely.

Lemon Cream Pie with Raspberry Beer Sauce

June 10, 2013 by Lynsey 3 Comments

I am the cook, baker and treat maker in my family. That’s not to say that there aren’t others who enjoy making sweets from time to time, but I’m the one who finds the baking and mixing process theraputic. Other’s trudge through the baking process in order to get to the reward, the baked sweet stuff. So when birthdays role around I’m typically the one that bakes the cake, or in my brother’s case the pie. A few years ago my brother had two requests when his birthday roled around, he requested a raspberry cream cheese pie and a peanut butter pie. While he enjoyed them both, in the end the peanut butter pie won and became his signature birthday dessert.

Don’t feel bad for the raspberry cream cheese pie though, because as much as my brother enjoyed the peanut butter pie, my sister-in-law felt the same way about the raspberry one. The raspberry cream cheese pie is now her signature dessert of choice when her birthday, or any other occasion roles around. So this year, when her birthday started creeping up I already knew the raspberry cream cheese pie would be requested during her birthday gathering. Simple and easy, right?

Well, it would have been until I came across this recipe from the Beeroness. The title caught my attention first, quickly followed by the picture of the pie. This was a recipe for a lemon cream pie with raspberry beer sauce. From the instant I saw it I thought of my sister-in-laws love for her signature pie along with her love for a delicious brew. This pie seemed like a no-brainer. When I saw this I quickly sent the recipe to her and my brother wanting to know their thoughts. They were interested, intrigued and thought that we must try this!

We were not disappointed. This pie differs from others I’ve made because it calls for beer. Not only does this recipe call for beer in the raspberry sauce, but it’s also required in the actual pastry dough. Although the beer could be omitted from the pastry, it lends so much flavor without being too “beer-y” that even the non-beer lovers will enjoy it. Trust me, I know! I tested it out on a person who cannot stand beer and he loved it, he’s also using it as his “go to” pie crust recipe. So if this crust has him ditching his long-time go to recipe, then I promise you’ll love it.

The crust is chilled, baked and allowed to cool completely before being filled with the delicious filling. Speaking of the filling, let’s talk about that a minute. This filling is comprised of one of my all-time-favorite things, lemon curd. I grew up eating this stuff, and not just in tarts or various other desserts, but out of the jar and by the spoonful. But not just any lemon curd, the homemade kind, the kind that was homemade by my grandma. It’s slightly sweet and extra tangy. My favorite! She created a monster, and she also kind of created a lemon curd snob! That tart lemon curd is cooled then folded into fresh whipped cream to create a light and creamy lemon filling. On top of that creamy lemon filling is a raspberry beer sauce. It’s simply raspberries, sugar, cornstarch and beer that are simmered and allowed to reduce to create a thick sauce to spread over the top.

This pie is incredible. When you look at it, the colors just scream summer; subtle yellow and a deep, rich ruby red color. It tastes just as good as it looks. It’s a light and tart dessert, perfect for a summer day. However, if you’re not a tart lover then I would recommend serving the raspberry sauce on the side rather than spread over the top. However you decide to enjoy this pie, just make sure you make it!

Lemon Cream Pie with Raspberry Beer Sauce

Ingredients:

For the crust-
1 1/2 Cups all purpose flour
1/2 Tsp salt
1 Tbsp sugar
8 Tbsp (1 stick) butter, cold and cut in cubes
1/4 Cup IPA Beer (I used Blue Moon)

For the Lemon Cream Filling-
2 Tbsp lemon zest
3/4 Cup lemon juice
2 tbsp corn starch
5 Egg yolks
2/3 Cup sugar
5 Tbsp butter
2/3 Cup heavy cream

Raspberry Beer Sauce-
12 Oz raspberries, fresh or frozen
1 Cup powdered sugar
2 Tbsp corn starch
1/2 Cup IPA Beer (I used Blue Moon)

Directions:

For the crust-
Place 1 cup flour, salt, and sugar in a food processor and pulse to mix. Add the cubed butter and process until well combined. Add the remaining 1/2 cup of flour and pulse until well incorporated.

Transfer the dough to a bowl and add the beer. Gently mix until completely combined. The dough will be very soft. Form the dough into a disk, wrap in plastic wrap, place in refrigerator and chill for at least 2 hours.

For the Filling-
Combine lemon zest, lemon juice, cornstarch, egg yolks, and sugar in a saucepan. Whisk to combine. Add the cubed butter and place pan over medium heat, stirring constantly until thickened, about 12 minutes. Transfer to a medium bowl and cover with plastic wrap, chill until just under room temperature, about one hour.

To bake-
Preheat oven to 350.

Lightly flour a clean working surface. Turn the chilled dough onto the prepared surface and roll out to fit a 9 inch pie plate. Press the dough into the pan, trim off any excess dough. Using a fork, prick the bottome of sides of the dough several times. Line with a sheet of parchment paper and fill the pie with baking weights or dried beans.

Place in the preheated oven and bake for 18-22 minutes, until crust is golden brown. Remove the baked crust from the oven and allow to cool to room temperature. Remove the pie weights or beans.

Pour the heavy cream into a large mixing bowl and whip/beat on high until soft peaks form, about 3 minutes. Add the cooled lemon curd, 1/2 cup at a time, and gently fold into the whipped cream. Once all of the lemon curd has been incorporated into the whipped cream, pour into the cooled crust. Place in the refrigerator and chill until set, about 1 hour.

For the raspberry beer sauce-
Place a large saucepan over medium high heat and add the raspberries, powdered sugar, cornstarch and beer, stir to combine. Stir the mixture frequently until thickened, about 10 minutes. Remove the mixture from heat and allow to cool to room temperature. Once the mixture has cooled, pour over the chilled lemon cream layer. Return to the refrigerator and chill for an additional hour. Keep chilled until ready to serve.

Recipe source: The Beeroness

DB: Mille-Feuille

October 29, 2012 by Lynsey Leave a Comment

Our October 2012 Daring Bakers’ challenge was hosted by Suz of Serenely Full. Suz challenged us to not only tackle buttery and flaky puff pastry, but then take it step further and create a sinfully delicious Mille Feuille dessert with it!

Puff pastry is one of my all-time-favorite pastries. The light, fluffy, flakiness is amazing and there’s simply nothing like it. Since I enjoy this pastry so much, this challenge was right up my alley. It seems only fitting that I should make this at home since I enjoy it so much. Puff pastry is delicious on it’s own, but it can be filled with a variety of fillings, sweet or savory, and that enhances the flavor that much more.

In this challenge we not only made puff pastry, we also filled it with delicious pastry cream and topped it frosting and chocolate. I mean, it doesn’t get any better than this! This dessert is amazing; sweet but not overwhelming sweet. It’s the perfect way to end any meal and it doesn’t leave you feeling weighed down.

Daring Bakers Mille-Feuille

Ingredients:

Puff Pastry-
1 3/4 Cup all-purpose flour
Scant 1/4 cup unsalted butter, chilled and cubed
1 Tsp salt
1/2 Cup + 2 Tbsp cold water
14 Tbsp butter, room temperature
3 1/2 Tbsp all-purpose flour

Pastry Cream-
2 Cups whole milk
1/4 Cup cornstarch
3/4 Cup + 3 Tbsp sugar
4 Large egg yolks
2 Large eggs
1/4 Cup unsalted butter, cubed
2 Tsp vanilla

For the frosting-
2 3/4 Cups confectioner’s sugar
2 Tsp lemon juice
2 Large egg whites

For topping-
1/2 Cup dark chocolate

Directions:

Puff Pastry-
Place 1 3/4 cups of flour in a large bowl and cut in 1/4 cup cubed butter. Lightly rub the flour and butter between your fingertips until it forms a mealy crumb texture. Slowly add the cold water, and using a fork work the water into the flour mixture until the ingredients begin to come together and pull away from the sides of the bowl. As the dough begins to come together, use your hands to knead the dough and to pull in the remaining, unmixed bits. If the dough seems a bit dry, add more water 1/2 teaspoon at a time.

Turn dough out onto a floured surface and knead for 3 minutes, until smooth. Wrap kneaded dough in plastic wrap and place in the refrigerator. Allow dough to chill for at least 30 minutes.

While the dough is chilling combine 14 tablespoons of butter, room temperature, with 3 1/2 tablespoons flour. Mix to form a paste. Place the paste between 2 pieces of plastic wrap, using a rolling pin, roll into a 4 1/2 inch square. Place paste in the refrigerator and chill 10-15 minutes, until slightly firm but still pliable.

Once the dough has chilled, turn out onto a floured surface and roll to form a 6 inch square. Place the paste in the center of the square, with each corner touching the center of the outer edge of the dough. Fold each corner of the dough over the butter paste, so that all the corners meet in the center. Using fingers, seal the seams together.

Keep work surface well floured. Turn the dough over and roll into a rectangle that is 1/4 of an inch in thickness. Take the shorter part of the rectangle, and fold 1/3 over to the inside of the rectangle, ensure it’s covering the middle portion of the rectangle. Fold the outer flap of the rectangle to cover the middle of the rectangle, leaving you with a 3-layers pieces of dough. Repeat process once more, wrap in plastic wrap and place in refrigerator for 30 minutes. Remove dough from refrigerator, repeat process twice more, wrap and chill for another 30 minutes. Repeat process two more times, wrap and refrigerate until needed. (the dough will keep for 2-3 days in the refrigerator)

Pastry Cream-

Combine the cornstarch and milk in a medium bowl, and stir to combined, until cornstarch is dissolved.

Place remaining 1 1/2 cups milk in a saucepan, along with the sugar and stir to dissolve. Once the sugar has dissolved bring the milk to a boil then remove from heat.

Add the 2 whole eggs to the cornstarch mixture, and whisk to combine. Add the egg yolks, whisk again. Stirring constantly, add 1/3 cup of hot liquied to the egg mixture. Bring the remaining milk back to a boil and add the egg-cornstarch mixture to the boiling milk, stirring constantly. Continue whisking, and heat mixture until it begins to thicken. Remove saucepan from heat and vigorously whisk the pastry cream until smooth. Add the butter and vanilla and whisk until completely incorporated.

Transfer pastry cream into a large bowl. Cover with plastic wrap, ensuring the the plastic wrap is touching the top of the pastry cream to prevent a skin from forming. Place in the refrigerator and chill overnight.

To assemble-

Preheat oven to 400. Line a baking sheet with parchment paper and set aside.

Lightly dust workspace with flour, and remove dough from the refrigerator. Roll into a rectangle that is 12×18. Cut into 3 equal pieces and place on prepared baking sheet. Using a fork, poke holes into the pastry sheets, this prevents the pastry from puffing up too much. Place another piece of parchment paper over the top of the pastry, then place a heavy baking sheet over the top of the puff pastries. ( If you don’t have a heavy baking sheet, simply place a baking sheet over the puff pastry, then place a glass (oven safe) dish on the baking sheet)

Place in oven and bake for 25 minutes. Remove from baking sheet and transfer to wire cooling racks and allow to cool completely.

Place one layer of cooled puff pastry onto a large, flat platter or baking sheet. Top with half of the pastry cream. Place a second sheet of puff pastry on the pastry cream and top with remaining pastry cream, top with the remaining piece of puff pastry, and gently press. Place in the refrigerator.

While the puff pastry is chilling make the frosting and melt the chocolate.

For the frosting-
Combine egg whites and lemon juice and whisk on high until slightly frothy. Gradually add the sugar and whisk on medium-low until combined and frosting is smooth. It should be thick but still drizzle-able. If it’s too thick add a touch of water, if it’s too thin add more sugar.

For the chocolate-
Place in a microwave safe dish and melt, in 30 second increments, stirring between each interval. Once it’s completely melted, carefully transfer to a piping bag and set aside.

Pour the frosting over the top of the chilled pastry. Working quickly, carefully pipe thin lines of chocolate across the length of the pastry. Using a knife or wooden pick, drag the tip from the top of the pastry to the bottom, dragging the lines of chocolate. Return to the refrigerator and allow to chill for 2 hours. When ready to serve, remove from the refrigerator, using a sharp knife cut pieces and serve.

DB: FILLED PATE A CHOUX SWANS

August 27, 2012 by Lynsey Leave a Comment

Kat of The Bobwhites was our August 2012 Daring Baker hostess who inspired us to have fun in creating pate a choux shapes, filled with crème patisserie or Chantilly cream. We were encouraged to create swans or any shape we wanted and to go crazy with filling flavors allowing our creativity to go wild!

Filled Pate A Choux Swans

Ingredients:

Vanilla Pastry Cream-
1 Tbsp unflavored gelatin

½ Cup sugar
2 Tbsp all-purpose flour
4 Large egg yolks, well beaten
1 Cup milk
1 Tsp vanilla extract
1 Cup heavy whipping cream

Pate A Choux-
½ Cup (1 stick) butter

1 Cup water
¼ Tsp salt
1 Cup all-purpose flour
4 Large eggs

Directions:

Vanilla Pastry Cream-
In a medium saucepan combine gelatin, flour, and sugar. Stir to combine. Add the milk and egg yolks and turn heat to medium-low. Stir constantly until mixture has thickened, it should cover the back of your spatula or spoon, about 10 minutes. Once the mixture has thickened, immediately remove from heat and transfer to a large bowl. Add the vanilla, and mix well. Using plastic wrap, cover the surface to prevent a skin from forming.

Place cream in the refrigerator and chill for about 45 minutes. The mixture shouldn’t set, it should continue thickening. *The chilling time would be the ideal time to start the Pate A Choux.

In a large bowl, beat cream until light peaks form. Carefully fold the vanilla mixture into the whipped cream until the mixture is well-blended and fairly smooth.

Refrigerate if not immediately using.

Pate A Choux-

Line at least two baking sheets with silicone mats or parchment paper, or grease pans well. Preheat oven to moderately hot 375°F.

In a small saucepan combine butter, water, and salt. Heat over low-medium until butter is melted and remove from heat. Add flour, all at once, and beat. Continue beating the mixture until the dough pulls away from the sides of the pan. Add eggs, one at a time, and beat until well combined. The mixture should be slightly glossy, very smooth, and somewhat thick.

Using a ¼” (6 mm) tip on a pastry bag, pipe out about 36 swan heads. You’re aiming for something between the number 2 and a question mark, with a little beak. Remove the tip from the bag and pipe out 36 swan bodies. These will be about 1.5” (40 mm) long, and about 1” (25 mm) wide. One end should be a bit narrower than the other.

Place the pastries in the oven and bake until golden and puffy, about 10-15 minutes. The heads will be done a few minutes before the bodies, so keep a close eye on the baking process. Remove the pastries to a cooling rack, and let cool completely before filling.

To assemble-

Take a swan body and use a very sharp knife to cut off the top 1/3rd to ½. Cut the removed top down the center to make two wings. Place a bit of filling into the body, insert head, and then add wings.

Cinnamon Crisps

April 11, 2012 by Lynsey Leave a Comment

I have a feeling if I keep this up I will personally be responsible for putting you into sugary, carb overload. Between the brown butter banana muffins, overnight cinnamon rolls, and blueberry muffins I’ve recently posted, I could honestly put someone in a carb induced coma. I think I have a ~~slight~~ obsession with breakfast pastries and as of late it seems like I am acting on that obsession and making Every. Single. Breakfast item I come across or can dream up. If I keep this up for much longer I don’t know how good it will be for any of us. Of course we’ll love the taste and deliciousness of each and every carb loaded breakfast goody, but our bodies will hate us.

These cinnamon crisps seem like they could possibly be the love child of a cinnamon roll, with the warm gooey filling, and a crunchy cinnamon doughnut. The base of this wonderful ~~dessert~~ breakfast item is a slightly sweet bread, that is a tad less light and fluffy than a cinnamon roll (just because of the mashing of the roll in the later part of the recipe). The whole base, actually, utilizes the same process as cinnamon rolls do. Roll the dough, evenly spread the filling, roll it up into a log and cut into equal portions. The next step is where it differs; rather than allowing it to rise and become the light and fluffy roll we all know, the dough is smashed down to form a more flattened out version of a cinnamon roll. The dough then rests for half an hour and then smashed again. After that the flattening process, these sweet little beauties get to take a swim in melted butter and are then sprinkled with a sweet cinnamon-sugar topping. I know these look good right now, practice patience, pop them in the oven and all the heat to do it’s magic. Once they are golden brown, allow them to cool slightly (or for as long as you can possibly stand), pour your coffee and enjoy. These rolls are delicious, buttery and sweet. They are full of flavor and they literally melt in your mouth. Oh, and don’t let an ounce of that sugary sweetness go to waste, that sugar that has fallen off the rolls onto the pan, cooled and become hard….don’t throw it away. No, no, no…that is a delicacy..eat it alone, sprinkle it on a scoop of vanilla ice cream. Or even better, top one of these hot rolls with a scoop of ice cream and then top it with these hardened sugary treats!

These were a huge hit in my house. My family not only enjoyed them fresh from the oven, but for a few days after as well. This is the perfect weekend treat for you to serve up to your loved ones!

Cinnamon Crisps

Ingredients:

For the roll-
4 Cups all-purpose flour
1 Package (2 1/4 Tsp) active dry yeast
1 1/4 Cups warm milk
1/4 Cup unsalted butter, room temperature
1/4 Cup sugar
1 Tsp salt
1 Egg

For the filling-
3/4 Cup brown sugar
1/2 Cup granulated sugar
1 1/2 Tsp ground cinnamon
1/4 Cup unsalted butter, melted
6 Tbsp unsalted butter, room temperature

For the topping-
1/2 Cup sugar
1/2 Cup brown sugar
1 Tsp ground cinnamon
1/4 Cup pecans, toasted and roughly chopped
1/4 Cup unsalted butter, melted

Directions:

For the filling-

Combine brown sugar, granulated sugar, cinnamon and melted butter in a medium bowl and stir to combine. Set aside.

For the topping-
Combine granulated sugar, brown sugar, cinnamon, and pecans, stir to combine. Set aside.

For the rolls-
Combine 2 cups flour and yeast in a large bowl and stir to combine. In a separate bowl combine milk, butter, sugar and salt and stir to incorporate ingredients. Add the milk mixture to the flour mixture and beat, using an electric mixer on medium-high, for 1 minute. Reduce mixer speed to low, add egg and beat for an additional minute. Once incorporated, increase speed to medium and beat for 3 minutes. Gradually add remaining flour, 1/4 cup at a time, until a soft dough is formed.

Turn dough onto a floured surface; kneading until smooth and elastic, about 6-8 minutes. Liberally grease a large bowl, place dough in bowl, turning to coat, cover and allow to rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 400. Spray a baking sheet with non-stick cooking spray, set aside.

After the dough has risen, punch down. Turn the dough onto a floured surface and divide into two equal portions. Roll each piece into a 12 inch square. Spread equal amounts of butter onto each square (3 tablespoons per square). Spread each with half of the filling, roll up tightly, pinching the seems to seal. Cut into 1 inch slices and place on prepared baking sheet. Cover the rolls with waxed paper, using the palm of your hand flatten each roll into 3 inch circles. Cover rolls with clean kitchen towel and allow to rise and additional 30 minutes, until doubled in size. Remove towel, cover with wax paper and flatten again, this time in 5 inch circles.

Brush the rolls with melted butter, sprinkle with cinnamon-sugar topping, top with wax paper and press the mixture into the rolls. Discard waxed paper. Place in the preheated oven and bake for 10-12 minutes, until golden. Do not overbake. Remove from oven, allow to cool slightly then serve.

Recipe source: Adapted from The Taste of Home Cookbook

Frosting For The Cause, Chocolate Bourbon Pecan Pie

July 6, 2011 by Lynsey Leave a Comment

In March, I was browsing through my Google Reader when I came across a very interesting post. Although I remember the recipe looking quite delicious, the thing that caught my attention was that the post was for a site called “Frosting For the Cause”. After finishing the post I immediately went to Frosting For The Cause to read what they were about and how I could become involved in this fabulous event. I enrolled, received my confirmation and have been awaiting this day, my posting day, ever since! I had a blast with this experience; this is a fun and different way to help spread awareness. Please get involved and help spread awareness so we can find a cure!

My family has been affected by cancer multiple times, most cases I was too young to really remember or comprehend what was going on. There is one family member that I lost, however, that affected me in ways that I never knew were possible. My MaMaw lost her battle with cancer in August 2004; I cherished every day I had with her and have missed her every day since I lost her. It’s amazing how some events affect you so closely and traumatically, that you can remember where you were, what you were doing and who you were with at the time your life changed. That is exactly what happened to me when I found out my MaMaw had been diagnosed with cancer, it felt like my world had been turned upside down.

Instead of focusing on the story of the battle let me focus on the wonderful times I had with my MaMaw and tell you just a little bit about the wonderful person she was. First and foremost, my MaMaw was truly a woman of God and it was evident by every action and word spoken. She had a presence about her that was like no other; she was a ray of light, joyful, giving, compassionate and completely dedicated to her family. She was not only a grandmother to her own grandchildren but to anyone that walked into her home. When you came into her home you were greeted as family, her home was your home and she would do anything for you. She touched many lives throughout the years and left a lasting impact on anyone she ever encountered.

I have many memories of my MaMaw and I hold all of them close to my heart. Growing up, she would always take me to prayer group to visit with her friends and to have coffee (or my version of coffee at the time with was milk with a splash of coffee) and cookies. I also remember her being in the kitchen; the kitchen really was the heart of her home and she enjoyed preparing meals for her family to enjoy. She cooked lunch for her family; four boys (or Chaps, as she called them), spouses and grandkids (or Dear One’s, what she called us), everyday for as long as I can remember. She enjoyed the time she was able to spend around the kitchen table easting and visiting with her family. She would also let me help her prepare the meals and desserts; she would set aside specials tasks just for me so that I would feel special. I remember playing restaurant in her kitchen and serving her meals, coffee, and dessert and I really got into whatever “meal” I was making at the time. I have many other memories of my MaMaw and I could go on and on but we would be here forever. She was a wonderful person who always brought that extra glimmer of sparkle to a room when she entered.

Okay, so onto the “sweets”! My MaMaw was an avid lover of sweets; she didn’t discriminate against any desserts, as long as sugar was included in the recipe then she would indulge in a piece…or even two. It was hard for me to choose exactly what to make for my submission; I tossed around the idea of cakes, cookies, pies and cupcakes, but I finally settled on a pie. My MaMaw loved pie, one of her favorites was pecan pie which the family enjoyed twice a year, at Thanksgiving and Christmas. She used a recipe from an old Presbyterian cookbook, but she tweaked it and until she came up with a recipe that suited her taste buds perfectly. I decided to make a pecan pie, but instead of her traditional pecan pie, which is delicious, I decided to make one with a twist that included chocolate. I know it would be hard for her to stray from her “old faithful” if she were here today but I know she would try a piece of this chocolate pecan pie, with her coffee or course, and love every bite.

This is for you, MaMaw, my very special “Dear One”. Love you always.

I will also be making a donation to the Cancer Society, the Little Rock chapter. I will make additional donations for every comment left on this post until July 31. Please help me in making a donation by leaving a comment on this post!

Chocolate Bourbon Pecan Pie

Ingredients:

1 Ball of Classic Pie Dough (below), chilled
2 Cups pecan halves, toasted
3 Large eggs
¾ Cup light corn syrup
3 Tbsp sugar
4 Tbsp firmly packed dark brown sugar
2 Tbsp unsalted butter, melted
Pinch of salt
1 Tsp pure vanilla extract
3 Tbsp bourbon
1 cup (6 oz.) semisweet chocolate chips (I used a bit more, there can never be too much chocolate)

Directions:

Dust work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it directly on the work surface. Roll out into a 12-inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.

Preheat the oven to 325 degrees F.

Coarsely chop ¾ cup of the pecans. Set aside.

In a large bowl, whisk the eggs until combined. Add the corn syrup, sugars, butter, salt, vanilla, and bourbon. Whisk again until combined. Stir in the chopped pecans and set the filling aside.

Spread the chocolate chips evenly along the bottom of the frozen pie shell. Slowly pour the filling on top of the chocolate chips. Arrange the remaining 1 ¼ cups pecan halves on top of the filling.

Bake in the center of the oven for 30 minutes, then cover the edges of the crust loosely with the aluminum foil and bake for another 30 minutes. Test the pie by sticking a knife in the center of the filling. If the knife comes out clean, the pie is done. If the knife comes out with clumps of filing sticking to it, bake for another 5 minutes and test again.

Cool the pie on a wire rack and serve warm or at room temperature. The pie can be stored in the refrigerator, tightly covered, for up to 2 days.

Classic Pie Dough

Yield: 2 balls of dough, enough for 2 (9-inch) single-crust pies or 1 (9-inch) double-crust pie

Ingredients:

3 Cups all-purpose flour
1 Tbsp sugar
1 Tsp fine salt
1 Cup (2 sticks) cold unsalted butter
¾ Cups ice cold water

Directions:

In a medium bowl, whisk together the flour, sugar, and salt together.

Cut the cold butter into cubes and toss the cubes in the flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.

While pulsing in quick, 4-second bursts; drizzle the ice water into the food processor through the feed tube.

As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls, Flatten to a disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour. (The dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the refrigerator before proceeding with the recipe.)

Recipe Source: Baked: New Frontiers in Baking

Daring Baker's October Challenge-Old-Fashioned Buttermilk Cake Doughnuts

October 27, 2010 by Lynsey Leave a Comment

I don’t know anyone who has met a doughnut they didn’t like, sure everyone has their favorites but I’ve never had anyone turn one down because of where they are from. I was so excited to find out this month’s daring baker’s challenge was homemade doughnuts. This challenge came at the perfect time; Spencer and I had just been talking about homemade doughnuts, how good they were and the fact that we needed to make some! I’ve made homemade doughnuts before but I’ve just made them using store bought biscuit dough, so I was so excited to see that this challenge was not only for homemade doughnuts but to also make them from scratch.

The October 2010 Daring Bakers challenge was hosted by Lori of butter me up. Lori chose to challenge DBers to make doughnuts. She used several sources for her recipes including Alton Brown, Nancy Silverton, Kate Neumann and Epicurious.

In this challenge Lori provided us with a few different recipes to choose from; although all of the options looked delicious (and I will be trying them all in the near future) I just had to make the old fashioned buttermilk cake doughnuts. I absolutely LOVE cake doughnuts, I literally have to drag myself away from the bakery section when I see them. I don’t know why I’ve never searched for a recipe and attempted to make my own before, but for some unknown reason I haven’t, so I jumped on the opportunity to try these doughnuts! So thank you soooo much Lori for providing this recipe!

These turned out perfectly, I honestly couldn’t have asked for anything better! The outside was golden and crisp while the inside was soft and fluffy; it was pure perfection. If you’re a cake doughnut lover, like me, you have to try these…you won’t be disappointed, I promise!

Old-Fashioned Buttermilk Cake Doughnuts

Ingredients:

For the doughnuts-

1/4 Cup sour cream

3 1/4 Cups all purpose flour

3/4 Cup sugar

1/2 Teaspoon baking soda

1 Teaspoon baking powder

1 Teaspoon kosher salt (if using table salt, use only 1/2 teaspoon)

1/2 Teaspoon grated nutmeg

1 1/8 Teaspoons active dry yeast

3/4 Cup + 2 Tablespoons buttermilk

1 Large egg

2 Large egg yolks

1 Tablespoon pure, vanilla extract

For the glaze-

2 Cups powdered sugar

4 Tablespoons heavy cream (use more if needed to get desired consistency)

Directions:

For the doughnuts-

Fill a medium saucepan half way with water and place over high heat. Bring the water to a boil and place a heat safe bowl over the top of the boiling water and add the sour cream, heat just until warm.

Heat the oil, in a large pot, to 375F/190C.

Over a large bowl, sift the flour, sugar, baking soda, baking powder, salt and nutmeg. Make a well, hole, and pour the sour cream over the flour mixture. Let set until softened, about 1 minute.

Pour the buttermilk, egg, egg yolks and vanilla into the well. Using one hand, gradually draw in the dry ingredients. Make sure the mixture is smooth before drawing in more of the flour mixture. Mix until the flour and wet ingredients are completely incorporated, the dough will be sticky.

Prepare working surface with flour, be generous with flour to ensure the doughnuts don’t stick to the surface. Dust hands with flour and then remove the dough from the bowl. Sprinkle the dough with flour and gently pat the dough into a circle that is 1/2 inch in thickness. Place cutter in the flour and begin cutting doughnuts, cut them as close as possible and remove cut doughnuts and holes to a floured surface. Continue the process until all the dough is used.

Drop 3 to 4 doughnuts at a time in the hot oil. Once they turn golden brown, turn them and cook the other side. The cooking times may vary, but it typically takes 20-30 seconds per side. Remove from oil to a papertowel lined baking sheet to let cool.

While the doughnuts are cooling, make the glaze.

For the glaze-

In a large bowl, whisk together the powdered sugar and whipping cream. Whisk in additional cream, 1 tablespoon at a time, to form a medium thick glaze.

Place doughnuts on a cooling rack that is set on a cookie sheet. Drizzle the doughnuts with the glaze and let stand for 30 minutes before serving.

***pictures to come

Recipe source:

For the cake doughnuts- Nancy Silverton, Serious Eats

For the glaze-Epicurious

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